Peppermill Reno Hotel Wine Dinner Monday, June 28, 2004

The exquisite, organic wines of Frogs Leap Vineyards will be featured in the next wine maker dinner in the award-winning and elegant White Orchid at the Reno Peppermill Hotel Casino on Monday, June 28. Frogs Leap winemaker John Williams will be flying in from Tokyo, Japan to attend.

(PRWEB) June 1, 2004 -- Frogs Leap sits in Rutherford in the heart of Californias Napa Valley, and is a leader in the famed Napa Valley wine community. Surrounded by 40 acres of organically farmed estate vineyard, Frogs Leap uses the best of Napas organically grown grapes.

Frogs Leap winemakers, John Williams and Paula Siroky, produce nearly 50,000 hand-crafted cases each year. Employing traditional winemaking techniques, they produce fine wines that deeply reflect the vineyards natural soils and climate. Frogs Leap produces some of Napa Valleys finest wines with outstanding quality, including Cabernet Sauvignon, Chardonnay, Leapfrögmilch, Merlot, Sauvignon Blanc, Rutherford and Zinfandel.

White Orchid Chef de Cuisine Roger Morris created the wine dinner entrees to complement the Frogs Leap wines. The wine dinner begins at 6:30 p.m. with a reception, Amusement of the Chef, featuring Sauvignon Blanc, 2003.

Dinner starts with crispy frog legs with roasted garlic risotto and vegetables provencale (Frogs Leap Chardonnay, 2002).

This is followed by duck foie gras terrine with braised rhubarb, ginger and Asian spice (Frogs Leap Syrah, 2001). The next course is watermelon granite with Champagne Kiss and fennel crusted rack of pork with spicy onions and pan jus (Frogs Leap Zinfandel, 2002).

The main course is fricassee of provimi veal with wild mushrooms, baby vegetable mélange and quinoa (Frogs Leap Cabernet Sauvignon, 2001). The dessert course is roasted black mission figs with vanilla bean ice cream and cabernet-black pepper sauce (Frogs Leap Rutherford Cabernet Sauvignon, 2000).

To finish off the meal, guests will be served summer petite fours and freshly brewed coffee.

The dinner is $95 per guest plus tax and gratuity. To make reservations or for more information, please call (775) 689-7300.

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